Health department officials have confirmed another five cases of salmonella poisoning in Tasmania, boosting the total number of people affected to 57. The food poisoning outbreak is centred on two bakeries – the Trevallyn Gourmet and the Sugar Shack – located in the northern city of Launceston. The bakeries have been shut down since Thursday, and a microbiologist has been hired to assist in the investigation.
Public and Environmental Health Service senior medical adviser Avner Misrachi tonight said all 57 cases appeared to be linked to the bakeries. Of the six people in hospital, three have been discharged and three remain in a stable condition.

The infection is usually caused by eating contaminated foods, such as raw or undercooked eggs, milk, meat or poultry.
Dr Misrachi said authorities had ruled out any commercially available ingredients – such as eggs, shortening or fondant (a type of icing) – as being responsible for this outbreak.
Salmonella symptoms include nausea, vomiting, diarrhoea and abdominal pain. The incubation period is between six and 72 hours.